Wednesday, March 9, 2016

Marriage-worthy Roasted Brussels Sprouts.

I'm pretty sure my first taste of roasted Brussels came from The Bye and Bye, a local vegan bar that spoils me by its close proximity to our house. They have all sorts of Southern and comfort inspired plates and bowls, but their plain 'ol Brussels sprouts are one of the best things on the menu.If you've never had them, roasted Brussels are sort of earth-shattering good--nothing at all like the steamed or boiled ones your sadistic Aunt tried to get you to eat growing up. When prepared well, roasted Brussels are fork tender, with caramelized exteriors that are a little crunchy and border on being charred in spots.They're also ridiculously simple to make. The hardest thing about them is the prep, which zips by if you put on a good podcast or some music for distraction.Lots of times, I make roasted Brussels in their easiest incarnation, with just a little olive oil, salt and pepper. But lately, I've gotten more into this seasoned version, which Dazee thinks are deelish--imporatant to note, because he's usually a self-proclaimed Brussels-hater.

Marriage-worthy Roasted Brussels Sprouts

Makes a full cookie sheet

Before you start, please read through the notes and recipe below!

Usually I make Brussels and eat them all at once, as soon as they come out of the oven, while standing up. Hopefully, this recipe makes enough to power you through the snacking phase with enough left for at least one meal.

Prepping Brussels can be quite pleasant if you have a sharp knife! If you use a dull, crappy knife, it'll take forever and will most likely make you grumpy, because you'll probably cut yourself. Brussels are round and opinionated, and they like to roll around a LOT. Please be careful, and maybe buy a knife sharpener. Treat yo'self.

Be sure to save any leaves that come off the sprouts as you prep them. These will caramelize, and get a little burnt in the oven and are delicious!

This is gross, but if you're new to Brussels, be sure to investigate them well after you cut them. Aphids are also big fans of this veggie and are crafty at hiding in the nooks and crannies.

What You Need:♥ 1 1/2 pounds Brussels Sprouts

♥ 2 tablespoons evoo

♥ 1 tablespoon maple syrup

♥ 1 tablespoon nutritional yeast

♥ 1 teaspoon granulated onion

♥ 1/2 teaspoon smoked paprika

♥ 1/2 teaspoon salt, plus more if desired

♥ cooking spray

♥ freshly ground black pepper

What You Do:

Preheat the oven to 425F, and line a baking sheet with parchment.

Wash the Brussels sprouts and pat dry. Trim the bottom from each one, and cut in half through the core (if there are any extra-large sprouts, quarter them).

Put the cut Brussels into a large bowl, including any leaves that may have fallen off. Add the oil and maple syrup and toss well until each sprout is evenly and thoroughly coated. Add the nutritional yeast, onion, paprika, and 1/2 teaspoon salt, and mix well to combine.

Lightly coat the prepared baking sheet with cooking spray, and carefully tip the sprouts onto the sheet. Arrange them so they're in a single layer, cut sides down.

Bake for 18 minutes without disruption (no poking or turning!). When done, the sprouts should be tender and somewhat caramelized with a little bit of char here and there. If not, continue baking for 2 more minutes. Remove the baking sheet from the oven, season to taste with additional salt if desired, and black pepper.

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